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Low Carb lunch ideas

Answered 4 years ago

I need low carb lunch ideas suitable for a pre teen we are waiting to see a dietician but looking to implementing some changes which we wait. No pork products and no shellfish


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ANSWER
4 years ago
Baby bell cheeses, cheese sticks, veggie sticks, Cherry tomatoes, twiggy sticks, cabanossi, boiled eggs, seed crackers, meat& cheese in lettuce wraps, sugar free flavoured or low sugar or Greek yoghurt with berries. Can buy lower carb breads and wraps.

ANSWER
4 years ago
I had to go low carb while I was pregnant, my go to lunches were a grilled chicken breast and salad (just watch out for sugars in salad dressing), omelet or scrambled eggs, leftover dinner (roasts were my favourite low carb dinner to eat the next day), fried rice (I would pack a lot of veg into mine so there really wasn’t much rice), soups.

ANSWER
4 years ago
Google paleo recipes, they’re all low carb

ANSWER
4 years ago
For a quick lunch I’ll sometimes grab a can of the flavoured tuna and throw together a quick “salad” (tomato and avocado with a splash of lemon juice) quick, yummy and filling

ANSWER
4 years ago
Salad on rice crackers
Baked veggies
Lettuce cups
A small potion of chicken and some steamed veggies

ANSWER
4 years ago
A small handful of mixed nuts ?

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REPLY
4 years ago
Considering it is for lunch I don’t know if they be satisfied with a handful of mutable

ANSWER
4 years ago
Are they allergic to pork and shellfish?

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REPLY
4 years ago
Yes

ANSWER
4 years ago
Check out the website all day I dream about food. She has a ton of low carb dishes. The jalapeño meatballs and the pizza chicken are a big hit with my kids.

ANSWER
4 years ago
Have a look at the Slendier range for spaghetti/fettuccine/rice/noodle substitutes. They're carb-free and 10 calories per 100gm. For comparison, 100gm of Basmati rice is 77 carbs and 349 calories.

For the rice one, I make a base of [sauteed] onion, spring onion, bacon, cauliflower, cream, spinach, garlic, and parmesan. I'll chuck cottage or cream cheese in as well, if I have some. I'll mix one or two (depending on how much I want to keep in the fridge) of the Slendier rice packs through once cooked.

For spaghetti or fettuccine, I just make a bolognese or carbonara.

The Slendier packs smell a bit yuck when first opened. Pour into a colander, rinse with hot water, and put into a container with boiling water to heat them - They don't need cooking. Drain and put into whatever base you make.

Another option is chicken and veggie soup, with a cream and chicken stock base. I use two Woolies roast chickens - Just the breast pieces as I don't like the other meat. If you want to omit the cream or use less cream, just add extra veggies and at the end when cooked, take some out, puree it, and put it back in the pot to act as a creamy, thickened base.

ANSWER
4 years ago
Tuna, spinach/rocket, corn, red onion, small low fat mayo?